Sonoran Shrimp Recipes

SONORAN SHRIMP SCAMPI

Steps:

• Place chiles directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10 to 15 minutes. (To roast in oven, cover a large cookie sheet with foil. Place chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12 to 17 minutes.) Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.

SONORAN SHRIMP

Steps:

• Also need: 4 sheets heavy duty aluminum foil (12x18-inches each).
• Preheat oven to 450 degrees F or preheat grill to medium-high.
• Center a quarter of the corn on each sheet of aluminum foil, and top with shrimp and salsa.
• Drizzle with lime juice and olive oil.
• Bring up sides of foil and double fold.
• Then double fold ends to form a packet, leaving room for heat circulation inside packet.
• Repeat to make four packets.
• Bake 14 to 18 minutes on a cookie sheet in oven OR grill 12 to 18 minutes in covered grill.
• Open to allow steam to escape and enjoy.
• Serve with chili rice.
• To prepare rice while packets are cooking, follow package directions, adding bouillon cube to water.
• Stir chili powder into cooked rice.